Bursting with juicy berries, this Blueberry Crisp Recipe celebrates summer fruit with a buttery brown sugar and oat crumble topping. A scoop of vanilla ice cream finishes it perfectly.
This sweet, vibrantly colored blueberry crisp is a family favorite in summer. Whether the berries come from a pick-your-own outing or the freezer, this dessert is simple to prepare and always welcome. You can make it with fresh summer berries for peak flavor or with frozen berries any time of year and still get great results.
Why I Love This Blueberry Crisp
- The topping: The crunchy, buttery oat and brown sugar topping is the highlight—golden, toasty, and comforting.
- Easy: Use fresh or frozen blueberries—this recipe adapts to what you have on hand.
- Quick: A fruit crisp comes together fast, with minimal effort and maximum reward.
What You’ll Need
Blueberries star in this crisp, supported by a few pantry staples. See the recipe card below for exact measurements.
For the Crisp Crumble
- All-purpose flour
- Old-fashioned rolled oats (not instant or quick cook for best texture)
- Brown sugar (light or dark)
- Vanilla extract
- Cinnamon (ground)
- Salt (kosher recommended)
- Cold unsalted butter, cubed
For the Blueberry Filling
- Blueberries (fresh or frozen)
- Granulated sugar
- Lemon juice (fresh is best)
- Cornstarch to thicken the filling
Fresh vs Frozen Blueberries
Either fresh or frozen blueberries work well. Fresh berries keep more texture and brighter flavor while frozen berries let you make this dessert year-round. There’s no need to thaw frozen berries before using them—add them straight to the filling and follow the recipe.
How To Make Blueberry Crisp
Follow these straightforward steps for a reliable, delicious blueberry crisp.
- Prepare: Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
- Make the topping: Combine flour, rolled oats, brown sugar, vanilla, cinnamon, and salt.
- Add butter: Cut in cold butter until the mixture resembles coarse crumbs.
- Make the filling: Toss blueberries with sugar, lemon juice, and cornstarch until evenly coated.
- Assemble: Spread the filling in the prepared pan and sprinkle the crumble evenly over the top.
- Bake: Bake 35–40 minutes, until the filling bubbles and the topping is golden.
- Cool and serve: Let the crisp rest about 10 minutes before serving. Serve warm with vanilla ice cream or whipped cream if desired.
Recipe Tips for Success
Small adjustments can personalize this crisp without changing the core method.
- Use the right oats: Old-fashioned rolled oats create the ideal crisp texture; avoid instant or steel-cut oats.
- Let it rest: Allow the baked crisp to cool about 10 minutes so the filling sets slightly before serving.
- Adjust spices: Add more cinnamon or try a pinch of ginger or nutmeg for extra warmth.
- Add nuts: Stir chopped pecans or almonds into the crumble for extra crunch and flavor.
- Try other fruit: Mix blackberries, cherries, or other berries with blueberries, or substitute another fruit entirely using the same method.
Serving Suggestions
Serve the crisp warm with a scoop of vanilla ice cream so it melts into the topping, or enjoy it cold the next day for breakfast. Other options:
- Ice cream: Vanilla pairs beautifully and melts into the hot topping.
- Whipped cream: A dollop of lightly sweetened whipped cream complements the fruit.
- Cream: A drizzle of heavy cream adds richness.
- Yogurt: Plain or vanilla yogurt makes a lighter breakfast-style serving.
Proper Storage
This crisp stores well and reheats nicely.
- Fridge: Cover the pan tightly or transfer leftovers to an airtight container and refrigerate up to 3 days.
- Freezer: Wrap the cooled, baked crisp in plastic and foil and freeze up to one month. Reheat from frozen in a 350°F oven until hot throughout.
- To reheat: Warm in a 350°F oven until the topping is crisp and the filling bubbles, or microwave individual portions until heated.
More Easy Desserts
- Easy Apple Crisp
- Blueberry Rhubarb Cobbler
- Blonde Brownies
- Strawberry Cupcakes
Blueberry Crisp Recipe
Ingredients
Crisp Crumble
- 1⅓ cup all-purpose flour
- ⅔ cup old-fashioned rolled oats
- ½ cup light brown sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon cinnamon
- ¼ teaspoon kosher salt
- ⅔ cup cold unsalted butter, cubed
Blueberry Filling
- 8 cups fresh or frozen blueberries
- ⅔ cup granulated sugar
- 2 tablespoons lemon juice
- 2 tablespoon cornstarch
Instructions
- Prep: Preheat oven to 350°F. Grease a 9×13-inch baking dish.
- Prepare the crisp crumble: In a bowl combine flour, rolled oats, brown sugar, vanilla, cinnamon, and salt. Add cold cubed butter and work it into the dry ingredients until coarse crumbs form. Set aside.
- Make the blueberry filling: Gently toss blueberries with granulated sugar, lemon juice, and cornstarch until evenly coated.
- Assemble the crisp: Spread the blueberry filling in the prepared dish and sprinkle the crumble evenly over the top.
- Bake: Bake 35–40 minutes until the filling bubbles and the topping is golden brown.
- Cool and serve: Remove from oven and let cool slightly before serving. Serve warm with ice cream or whipped cream if desired.
Notes
- If using frozen blueberries: No need to thaw; use them straight from the freezer.
- Customize: Stir chopped pecans or almonds into the crumble for extra crunch.
- Storage: Store leftovers in an airtight container in the refrigerator up to 3 days; reheat before serving.
Nutrition
Nutritional info is an estimate and provided as a courtesy. Values may vary by ingredients and portions.
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